Cook a juicy, tender New York strip steak at home the easy way — pan sear for flavor, then finish in the oven for the best steakhouse-quality results every time.
⏱️ Quick Answer: How Long to Finish a New York Strip Steak in the Oven
After searing for about 4 minutes total, finish a 1-inch New York strip steak in a 400°F convection oven (or 425°F regular) for 5–7 minutes for medium-rare or 7–9 minutes for medium — always check early.
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- 🧡 Why You’ll Love This Recipe
- 🥩 Ingredients and Seasoning
- 👨🍳Quick Overview: How to Cook a New York Strip Steak
- ⏰ How Long to Cook Strip Steaks in the Oven
- 🔧 Oven Temperature & Timing Tips
- 👍 Tips for Cooking Strip Steaks Right Every Time
- 🥩 Related Steak Recipes
- 🥔 What to Serve with New York Strip Steak
- ❄️ Storage and Reheating Leftovers
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Colleen:
⭐⭐⭐⭐⭐
"I made this for my family tonight. I got 5 STARS from even the pickiest eater"
🧡 Why You’ll Love This Recipe
- Juicy and tender every time — the easy pan-sear, oven-finish method.
- Better than the grill (for some): The pan gives you that crusty sear, and the oven keeps it juicy without flare-ups.
- Cooked to the perfect doneness: Whether it’s rare or medium-well, you’re in control with this method.
- Made for home cooks: No special gear needed — just a good pan and a little confidence.
🥩 Ingredients and Seasoning
What you need
- New York strip steaks — About 1 inch thick, Choice or Prime grade. Also called strip steaks, Kansas City strip steaks, or striploin.
- Salt and pepper — Coarse kosher salt and black pepper are all you really need.
Optional seasonings
- Add a bit of garlic powder (or use my [7:2:2 seasoning mix] for extra flavor).
- Try commercial steak seasonings like Montreal Steak Seasoning.
- Fresh or dried herbs like thyme or rosemary can add a nice touch.
- For a flavor twist, use a dry rub (like coffee rub) or a steak marinade if you plan ahead.
👨🍳Quick Overview: How to Cook a New York Strip Steak
Here’s the simple classic pan-sear, oven-finish method that gives you juicy, tender results.
1. Trim and season:
Let steaks rest at room temp for 15–30 minutes if you have time. Trim fat, pat dry, and season with salt, pepper, or your favorite steak seasoning.
✅ Pro Tip: For the juiciest steak, season with salt either right before searing or at least an hour ahead. Salt pulls moisture at first, but given time, it reabsorbs and helps flavor the meat from within.
2. Pan sear for flavor:
Heat a cast iron or oven-safe skillet over medium-high. Add butter or oil, then sear both sides for about 2 minutes per side until you get a deep brown crust.
✅ Pro Tip: Flip once more right before transferring—this helps even out the crust and reduces the risk of overcooking.
3. Finish steak in the oven:
Move the skillet to a 400°F convection (425°F regular) oven. Roast 5–7 minutes for medium-rare, 7–9 minutes for medium.
✅ Pro Tip: Pull the steak 3–5° before your target temp—carryover cooking finishes it perfectly.
4. Rest before serving:
Tent loosely with foil and rest 5 minutes before slicing. This keeps the juices where they belong—inside the steak.
📌 For full step-by-step instructions, scroll to the printable recipe card or keep reading for pro tips, seasoning ideas, and sides.
⏰ How Long to Cook Strip Steaks in the Oven
All total times include about 4 minutes of pan-searing before finishing in the oven at 400°F convection (or 425°F regular).
- Rare (125°–130°F): 2–4 minutes in the oven for a total of 6–8 minutes
- Medium-rare (130°–135°F): 5–7 minutes in the oven for a total of 9–11 minutes
- Medium (140°–145°F): 7–9 minutes in the oven for a total of 11–13 minutes
- Medium-well (150°–155°F): 9–11 minutes in the oven for a total of 13–15 minutes
- Well done (160°+): 12–15 minutes in the oven for a total of 16–19 minutes
✅ Pro Tip: Always cook to internal temperature — not just time. Pull the steak 3–5° early for carryover cooking.
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🔧 Oven Temperature & Timing Tips
- Best oven temperature: 400°F convection (or 425°F regular) gives the best crust and juicy center.
- Other oven temp options: 350°F or 375°F will work but need longer oven time — check early.
- What affects timing: Oven accuracy, steak thickness, sear time, and starting temperature all change how long it takes in the oven.
👍 Tips for Cooking Strip Steaks Right Every Time
- Start with quality beef: Prime or Choice grade strip steaks are the most tender and flavorful.
- Right thickness matters: This method works best for steaks between ¾ and 1½ inches thick. Thicker cuts need a reverse sear.
- Bone-in works fine: Expect slightly longer oven time.
- Season smart: Salt right before cooking or at least an hour ahead for the juiciest results.
- Use a thermometer: Always check internal temp — it’s the only reliable way to hit your perfect doneness.
- Rest before serving: Let steaks rest about 5 minutes to keep the juices where they belong.
🥩 Related Steak Recipes
Try one of these other great cuts for more steakhouse-quality results at home:
Grilled New York Strip Steak
⭐️⭐️⭐️⭐️⭐️
Learn the simple way to grill a perfect New York strip steak—crispy outside, juicy inside, and no guesswork. Perfect for beginners.
🥔 What to Serve with New York Strip Steak
Steak loves simple sides. Potatoes are the classic match — roasted, smashed, or twice-baked.
Add a vegetable for balance:
- Baked Green Beans with Bacon
- Roasted Asparagus with Garlic and Parmesan
- Parmesan Roasted Cauliflower
🍷 What wine to serve with strip steak
Rich, flavorful steaks like New York strip pair well with bold red wines. Try:
- Pinot Noir – lighter, but still earthy enough to hold up
- Cabernet Sauvignon – classic steakhouse pairing
- Merlot – smooth and balanced
❄️ Storage and Reheating Leftovers
Store leftover strip steak in an airtight container or zip-top bag for up to 4 days in the refrigerator or 3–4 months in the freezer.
Reheat gently in the microwave, stovetop, oven, or air fryer — just until warm to keep the texture tender. Cold slices are great on a salad or sandwich.
❓ FAQs
For a 1-inch steak rested to room temperature, sear for about 4 minutes total, then finish in a 400°F convection (or 425°F regular) oven for 5–7 minutes for medium-rare or 7–9 minutes for medium.
Always check early — steak thickness and oven temperature can vary.
Cast iron heats evenly, holds temperature, and moves easily from stovetop to oven. It creates a consistent, flavorful crust — exactly what you want for steakhouse-quality results.
A New York strip comes from the short loin behind the ribs — a tender muscle with great flavor and a bit of chew. It’s also sold as a strip steak, Kansas City strip, or striploin steak.
No. Ribeye has more marbling and a richer flavor. A New York strip is leaner with a firmer texture but still tender and juicy when cooked right.
Yes — it’s the same method. You sear for flavor, then finish in the oven for even cooking and a juicy center.
📖The Recipe Card
Pan Seared New York Strip Steak (Finish in Oven)
Video Slideshow
Ingredients
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
Step-by-Step Instructions
Trim and season
- If you have time, allow the steaks to rest at room temperature for 30-60 minutes. Then, preheat the oven to 400° convection or 425° conventional.
- Trim any easily trimmable edge fat. Pat dry with paper towels. Season to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but I use 7:2:2 (my homemade seasoning).
Pan sear for flavor
- Melt 1 tablespoon of butter or use oil in a cast iron or other oven-safe pan over medium-high heat. Some people prefer oil because of butter's lower smoke point, but I've never had issues with either.
- When hot, add the strip steaks and sear both sides for about 2 minutes, or until they reach your desired crust color.
Finish the steak in the oven
- Transfer the pan to a 400°F convection oven (or 425°F conventional). Roast to a few degrees below your final temperature—about 5–7 minutes for medium-rare (130°–135°), or 7–9 minutes for medium (140°–145°). Always check a few minutes early. (The variables are the steak thickness, how long you seared, and the actual oven temperature.)
Rest before serving
- Remove the pan from the oven, tent lightly with foil, and let the steaks rest for 5 minutes before serving to allow the juices to absorb back into the cells for maximum tenderness.
Recipe Notes
Pro Tips:
- Resting at room temperature before cooking helps steaks cook more evenly. Skip it if you must.
- I like to use 400°F convection, but other oven temps will work. Just adjust the cook time and remember: you’re cooking to temperature, not time.
- Trim excessive fat for better searing
- For the juiciest steak, season with salt right before searing or at least an hour ahead. Use the seasoning of your choice or some coarse salt and pepper. Marinades will also work well.
- Butter or oil both work; butter gives flavor, but oil has a higher smoke point.
- The internal temperature will rise a few degrees during resting after cooking.
- Always rest for at least 5 minutes before serving.
- NEVER cook by time alone. Use an instant-read thermometer to check doneness.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's note: This article was originally published on February 20, 2015. It has been updated with expanded options, refreshed photos, and a table of contents to help with navigation.
Brian Mooney says
Great recipe! I take a tip from James Beard and use some trimmed pieces of fat from the steak to create the perfect fat for the pan. Simply cook the scrap fat pieces for a few minutes as the pan is heating, and then rub some of the fat all over the pan. A small amount adheres well to the hot pan, and minimizes smoking. Butter can always be added at the end of cooking if desired.
If you check out some of Beard’s books (American Cookery is a mere $2 on Kindle) such as the James Beard Cookbook or The Theory and Practice of Good cooking, I think you’ll find in Beard a kindred spirit! His outdoor cooking books are wonderful, too. Beard single-handedly created the modern interest in cooking over gas or coals in the backyard.
Happy New Year!
Brian
Eric Sepci says
This was genuinely one of the best steaks made. We used strip steaks, about 1 1/2 inches thick - seared 2.5 mins a side, basted with butter, garlic and thyme for 1 min off the heat and cooked in the over for 6 minutes....rest 6 minutes and it was a near perfect med/med/well. Flavors were as good as it got. Excellent technique.
Catherine says
Delicious! Thank you for sharing. Seared with butter in a cast iron skillet and finished in a 425 degree oven. Took about 4 minutes for medium. The only time I had smoke was when I opened the oven - but mitigated that by running the air purifier nearby. I’ve been looking for a way to cook steak indoors during the winter. Gas grills just done cut it in 20 degree sleet. I even got two thumbs up from my picky son.
Kara Butler says
Hi,
Love this recipe!!!! Steak turns out great every time!!!! Is it the same for a ribeye? I am going to try it tonight on a couple of ribeyes. 🤞🤞
Dan Mikesell AKA DrDan says
Hi Kara,
Welcome to the blog.
The technique is approximately the same as long as you are cooking boneless meat. Just do a sear about to the color you want and finish in an oven. If about 1 inch thick, about the same time. If much thicker, use a lower temp and more time.
Dan
Bronzi says
Wanted to comment again that this recipe is easy and delicious. Going to make again tonight. I actually prefer this method vs grilling for one.
Jim says
Just reverse sear it.... much better and consistently better method...
Kat says
Thank You so much for this recipe. For once, I didn't smoke up the kitchen cooking steaks - and they were delicious! My biggest problem is my husband likes his steak medium well and I like mine very rare. After searing, I put his in the oven per your direction and for mine, just sat it in some foil and put it in my upper oven on warm so it wouldn't cool down while his cooked.
Terri T. says
Hello, and thank you. I used your instructions to make two New York Strip steaks for my first time tonight and they are delicious! I also used your 7:2:2 seasoning, but I was a little too heavy-handed with it when I seasoned the steaks while they were out of the fridge for 30 minutes before cooking. I seared the steaks in a hot cast iron skillet w/olive oil for 2.5 minutes and then cooked them for 5 minutes in a 400 degree oven set to convection. The internal temp of the slightly larger steak was higher than I wanted at 170+ degrees, but I think that number may be off. Because of the higher temp, I rested the steaks on a plate without a foil tent. I should say that I basted the steaks with butter right before I put them in the oven. They are pale pink in the middle, which is fine, but I prefer medium rare. My bad. Thanks again, Dan!
Sally says
How can I cook a well done N.Y. Strip steak or Rib Eye using this method & turning it turning out tender. My husband likes his almost hockey puck. I know this is probably impossible but thought I would ask for your suggestions. Thank you!
Dan Mikesell AKA DrDan says
Hi Sally,
Welcome to the blog.
That is near impossible, especially with a strip steak. You will have better results with a filet or the ribeye. You will also get better results if you use prime instead of choice—more marbling.
I would ask if it is "no pink" or if it is a charred outside and "no pink"??? Maybe over-sear a bit and aim for 155-160° where pink usually disappears—see if he likes that with a nice filet or ribeye. You can always cook it a bit more if he wants.
Dan
Crystal says
My steak turned out PERFECT!! Thank you so much
Catherine says
Hi Dr. Dan..
First, I wanted to commend you on a steak novice, easy to understand recipe! No exotic ingredients, what most of us already have or buy. I have also been intimidated cooking steaks, I like to understand what makes a steak juicy and flavorful, I have found there are as many opinions as there are stars in the sky! I tried your recipe here on new York strip steak and it was great! I did marinate my steak first, so, was wondering what your thoughts are on marinades? Wet vs. dry rubs? Does it affect the overall finished steak? Does it help at all , or only enhance the flavor? Thanks for your insights!
Dan Mikesell AKA DrDan says
Hi Catherine,
Welcome to the blog.
Glad you like my approach. I try it to give good basic techniques. You can add things later after you get the basics down.
On to the marinade questions. I have https://www.101cookingfortwo.com/the-best-steak-marinade-ever/ that I tend to use on strip steak or simular cuts for special meals. I never do marinade on filet but will on other steaks. Both grill (preferred) and stovetop to oven
Let me know if you have any questions on any recipes. Thanks for the rating.
Dan.
Joshua J says
Wow, this is a perfect recipe blog post! I just did this on a whim for lunch, cooked two different sized New York steaks to perfection using the thermometer method to 140*. The smaller was done 5 mins before the larger(of course) and they both came out perfectly!
Just wanted to give you big props for how well-done(pun intended) this post is. I googled "oven-finished steak" and arrived here for the first time. I really appreciate that you get to the point quickly without paragraph after paragraph of useless wording as is common with recipe blogs/articles.
I didn't have time to let the steaks warm up and yet with this method everything still went perfectly, I'm quite pleased and will add this to my steak-cooking toolbox.
Thanks again!
Dan Mikesell AKA DrDan says
Hi Joshua,
Welcome to the blog.
Glad it worked well for you. I try to keep my writing easy to follow and relevant to the recipe. There is so much wondering stories out there. I try to write what I would want to know.
Thanks for the note and rating.
Dan
Susan Webster says
I made N.Y. Strip steaks tonight using these directions, but when I put the cast iron skillet in the oven a bunch of juices collected in the bottom of the skillet. Is it because I didn't sear them enough before transferring to the oven, or maybe because I was cooking 4 steaks instead of 2? Where did I go wrong? Also, just fyi, I used an instant read tgermometer, which does poke a hole in the meat, but I only checked each steak once before I put them in the oven. Could they release that much juice from one poke?
Dan Mikesell AKA DrDan says
Hi Susan,
Welcome to the blog.
First a couple of comments about what it is not. It is not from checking the temperature and it is also not from searing enough. While many will blame those things, they are mostly disproven.
Now, what was it? As beef and most meats cook, the muscle fibers contract and force out fluids. So that is probably what you saw. The more meat, the more fluid.
I also find it happens a lot more of the meat has been previously frozen. I try not to freeze really good prime beef for this reason. Prime filets start to act like choice grade.
So can they release a lot of fluid? Yes.
Dan
Tracy says
Excellent and detailed recipe. My steak turned out great!
Thank youuuuuu!!!! :)
Dan Mikesell AKA DrDan says
Hi Tracy,
Welcome to the blog.
Glad it worked well for you. There is nothing like a nice steak.
Thanks for the note and rating.
Dan
Gail Bebee says
Hi Dan, you say 400 F temperature for the oven. I've seen recipes using 500F. Why 400F?
Dan Mikesell AKA DrDan says
Hi Gail,
Welcome to the blog.
I don't think the exact temp matters a lot. The steak is not in the oven that long. But 500 degrees tend to smoke a lot for most people due to the oven cleanliness and the oil used. Butter will really smoke at that temp. Most people don't get smoking at 400. The time difference between the two will probably be only a minute or two.
Also, since we are cooking to a final internal temperature and not by time, another reason it doesn't matter much.
Hope that helps.
Dan
Wade says
Thanks for the help. I had been doing it with the oven on 300 and the results were not as good. 425 much better.
Dan Mikesell AKA DrDan says
Hi Wade,
Welcome to the blog. Sorry for the delayed response.
Yep, 300 was just not high enough, it would dry too much.
Glad it worked for you.
Thanks for the note.
Dan
Dawn says
Hi I'm new to this site and like what I've read so far.....I enjoy cooking and baking but I've always been a bit intimidated by the thought of steaks....my finance loves them so for his Birthday dinner I bought 2 NY strips......I will be cooking them like you say....sounds easy and tasty...I also made a homemade oreo cheesecake,,which I was less intimidated by as I am quite comfortable with them...lol...will be serving peppered green beans and roasted potatoes.....will come back with the outcome.....I'd love to get more recipes for 2 but couldnt put in my email on the form....was too small and wouldn't stay enlarged...
Dan Mikesell AKA DrDan says
Hi Dawn,
Welcome to the blog.
Hope the steaks worked well for you.
Sorry to hear you are having trouble with the form. It is controlled by Feedburner (owned by Google) and I can't control that. If you want, you can just email me the email you want to use. I can enter it and you should get a confirming email.
Thanks for the note.
Dan
Joyce J says
Thank you Dr Dan excellent...made this for the hubby for his birthday today and he likes med well as it turns out I followed your instructions and put it in oven for 10 minutes and took temperature it was perfect...he kept saying this is so good ...I used Montreal Steak seasoning and combined olive oil and butter made garlic mushrooms put them on top of steak with a pat of butter
Dan Mikesell AKA DrDan says
Hi Joyce,
Welcome to the blog.
Glad it would so well for you.
Thanks for the note and have a great day.
Dan
Dandy Homecook says
Thank you for sharing! I am still using this recipe in 2019.
DrDan says
Hi Dandy,
Welcome to the blog.
I do love good steak.
Thanks for the note and rating.
Dan